Ingredients
-
1 1/2
-
1/2
-
1
-
2
-
1
-
1 1/2
-
1/2
-
2
-
1
-
1
-
1/2
-
-
2
-
2/3
-
1
Directions
Buttermilk Rhubarb Crumble Muffins, One of our favorite ways to use rhubarb is in these muffins The cinnamon-sugar crumble topping makes them especially yummy!, I downloaded this recipe years ago, but only got round to making them today They are delicious – with a couple of changes I’m vegan so just left out the egg, but I still found the mixture very wet Next time I’ll reduce one of the other liquids and/or leave out the applesauce (not something we use in the UK anyway) Also I find measuring everything in cups extremely irritating – especially solids such as rhubarb (how do you measure out 1 1/2 cups of rhubarb?!) so as I was measuring everything out I weighed it and wrote it out on the recipe for next time, and used 1/2lb of rhubarb (which worked out well) Also the topping is not a ‘crumble’ – it’s just cinnamon sugar I probably won’t use it next time, or maybe I’ll add some oats to it , I think I overdid the crumble, but otherwise these were a welcome change Would add extra rhubarb next time (^o^) THanks!!
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Steps
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1
Done
|
Beat Together Brown Sugar, Oil, Eggs and Buttermilk. Add Rhubarb. |
|
2
Done
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in a Separate Bowl Mix Flour, Baking Soda, Baking Powder and Salt. Add to Rhubarb Mixture Mixing Until Just Moistened. |
|
3
Done
|
Spoon Batter Into Greased Muffin Pans or Muffin Cups About Half Full. Sprinkle With Crumble and Lightly Press Into Batter. |
|
4
Done
|
Bake at 400 For 20-25 Minutes or Until Toothpick Inserted Comes Out Clean. |
|
5
Done
|
Crumble: Mix Together Crumble Ingredients Until Well Combined. |
